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Homemade ricotta cheese with balsamic blueberries

Recipe by:Chef Kellie Black
Mâche, Visalia


  • 4 cups whole milk
    2 cups heavy cream
    1 tsp. kosher salt
    3 tbsp. white wine vinegar
    2 cups fresh blueberries
    2 tbsp. balsamic vinegar
    1 loaf sourdough baguette, sliced


Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line sieve with cheesecloth. Pour milk and cream into a stainless steel or enameled pot. Stir in salt. Bring to a boil, stirring occasionally. When mixture begins to boil, turn off heat and stir in white wine vinegar. Allow mixture to stand for a minute or two until curds and whey separate. Pour mixture into sieve and let drain into bowl at room temperature. For a thicker consistency, let drain for 3 to 5 minutes; a thinner consistency would take 1 to 2 minutes. Transfer ricotta to a separate bowl.

Preheat oven to 350 degrees. Place blueberries on a baking pan and drizzle with balsamic vinegar. Roast just until berries appear to burst, 5 to 7 minutes. Remove from oven and set aside. Place sliced sourdough on a separate baking pan and bake until slightly toasted, about 10 minutes. Remove from oven and set aside to cool.

To serve, spread ricotta on sourdough toast and top with a tablespoon of blueberries.

Serves 4

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